Monday, September 13, 2010
I had a serious chocolate craving this weekend. So when I made a list of what I wanted to bake, chocolate was definitely on my brain. Brownies are always a great way to satisfy a chocolate craving.
So far I haven't made many brownie recipes from scratch. While I normally prefer baked goods from scratch, brownies is the one thing where I still prefer the mix. I haven't really found a brownie recipe I love more than the mix. I love how chewy the brownies are that come out of a mix. The brownies I've made from scratch tend to have a more cake-like texture.
I saw a One Bowl Brownies recipe on Itsy Bitsy Foodies that looked easy to make. I love making one bowl recipes.
This recipe came together easily. It isn't much harder than making brownies from a mix. They came out extremely fudgy and chocolatey. The only thing I didn't like about them was that they aren't chewy. I used my Baker's edge pan but it didn't really make much of a difference since the edges didn't have the hard chewy texture that the brownie mixes have.
I prefer these over the SoNo Brownies I made a while back, and I would make these again, but I'm still in search for the brownie recipe that will take me away from my brownie mix.
One Bowl Brownies (found on Itsy Bitsy Foodies)
¾ cup butter
4 oz unsweetened chocolate
2 cups sugar
1 tsp vanilla
1 cup flour
1. Microwave the chocolate and the butter for 2 minutes until the butter melts. Stir the mixture with a large wooden spoon until the chocolate melts and mixture becomes smooth.
2. Stir in sugar, eggs, and vanilla. Stir in flour. Mix until the batter is relatively smooth.
2. Pour the brownie batter into a greased 9 x 13 pan. Bake the
brownies for about 20 minutes at 350 degrees.
Friday, September 10, 2010
San Diego Peeps! Here is an upcoming event that may be of interest. Renowned Chef Ann Cooper will be in town for a weekend and the featured guest for the 1st Annual Olivewood Gardens and Learning Center Fundraiser. There are three exciting events you can attend. The Press Release for the event is below:
International Community Foundation Center
September 1, 2010
FOR IMMEDIATE RELEASE
“Renegade Lunch Lady,” Chef Ann Cooper, Storms San Diego
Nationally renown chef, author, and children’s nutrition advocate, Chef Ann Cooper, widely known as the “Renegade Lunch Lady,” will be the featured guest at the 1st Annual Olivewood Gardens and Learning Center Fundraiser, created by San Diego chefs Julie Sayer Darling and Melissa Mayer.
Chef Ann, has been featured on ABC News Nightline, CNBC, CNN, The Martha Stewart Show, and TED, and is committed to “changing the way we feed our children, one lunch at a time.”
This three-day event, with Chef Ann as the featured guest, will take place October 1-3, 2010. All proceeds will benefit the Olivewood Gardens and Learning Center in National City, which is dedicated to reconnecting students and families to the natural environment through food, community engagement, and education.
There are several exciting opportunities for schoolchildren, their families, and community members to get involved, meet Chef Ann, and help promote children’s nutrition in San Diego. Here is the agenda:
DAY 1, FRIDAY, OCT. 1, 2010:
Junior League’s Southwest Exchange Conference
Keynote Address by Chef Ann Cooper, “The Renegade Lunch Lady”
6:00-8:00 pm; Fibonacci’s, 10300 Campus Point Dr, San Diego, CA 92121
$10 per person and open to the public;
San Diegans will have the opportunity to engage in an inspiring discussion about how to make school lunches healthier for our children both nationally and here in San Diego.
You don’t want to miss a chance to see this dynamic nationally recognized speaker.
DAY 2, SATURDAY, OCT. 2, 2010:
Organic Dinner and Conversation with Chef Ann Cooper.
6:00 -10:00 pm; Olivewood Gardens and Learning Center, 2505 N Ave., National
City, CA, 91950
Tickets: $200 per person. Purchase online through Olivewood Gardens. Guests
may also RSVP: 619.336-2253 / email@example.com.
80 guests will enjoy an exclusive dinner under the stars with Chef Ann Cooper on the beautiful grounds of Olivewood Gardens and Learning Center. Guest San Diego chefs and mixologist, Ron Oliver of The Marine Room, will create a sumptuous, organic champagne reception and 5-course dinner. All organic produce will be donated by Suzie’s Farm. A silent auction with choice items will take place throughout the evening
with all proceeds benefiting Olivewood Gardens.
Chefs include: Amy DiBiase of Cosmopolitan Restaurant and Hotel, Flor Franco of
Indulge Catering, Katie Grebow of Cafe Chloe, Ricardo Heredia of Alchemy, Joe
Manganelli of Cucina Urbana, Melissa Mayer of Suzie’s Farm, pastry chef Sara
Polchynski, Rancho La Puerta, and Chad White of Roseville.
DAY 3, SUNDAY, OCT. 3, 2010: Garden Picnic
11:00 am- 3:00 pm; Olivewood Gardens and Learning Center, 2505 N Ave.,
National City, CA, 91950
Tickets: Adults, $50, kids 12 and under, $10. Purchase online through Olivewood
Gardens. Guests may also RSVP: 619.336-2253 / firstname.lastname@example.org.
Families will enjoy fun, farming, and food at the Olivewood Gardens and Learning Center! Guests will tour edible gardens, learn about gardening and nutrition with hands- on activities, and eat freshly prepared local foods cooked by top San Diego chefs and food writers. And don’t forget your bathing suits and flip-flops! The pool will be open with a lifeguard on duty.
A national television show will be filming the events that day too. Come and see who it is!
Chefs include: Amy DiBiase of Cosmopolitan Restaurant and Hotel, Ricardo Heredia of Alchemy, Kristen Conairis of Wicked Goodies, MIHO Gastrotruck, pastry chef Sara Polchynski, Rancho La Puerta, personal chef, Diane Stopford, and Chad White of Roseville.
Food writers include: Caron Golden and Susan Russo
Information and press release provided by Food Blogga.
Friday, September 10, 2010
A few weeks ago, I made cute little chinese sponge cakes. My sponge cakes tasted great, just like the ones at chinese bakeries, except they didn't rise very high. After some tips, I decided to try making them again and bringing them home for my family this past Labor Day weekend.
I made sure to whip my eggs for about 10 minutes, I also poured more batter into each cupcake liner. This time the cakes rose much higher. They were high, fluffy, spongy and just subtly sweet. I love how few ingredients are used in these cakes. It makes me think these are healthier and lighter than most desserts.
Mini sponge cakes (adapted from The Little Teochew)
- 3 egg yolks
- 1 whole egg
- 50g corn oil
- 50g cake flour
- 3 egg whites
- 50g castor sugar
- Dash of salt
1) Beat (A) till well mixed with an egg beater, about 10 minutes.
2) Sift in (B), mix well.
3) Whisk (C) till frothy, add (D) and beat till stiff peaks.
Fold in the egg white mixture to egg yolk mixture in 3 additions, mix
till well combined. Scoop the batter into paper cups till 80% full.
5) Bake in preheated oven at 300F for about 18-20mins.